Jam Heart Butter Cookies are an adorable and delicious sweet treat! Tender and crisp butter cookies with a heart pressed into the middle filled with either raspberry (or strawberry) jam. The perfect Valentine’s Day cookie! This recipe yields 24 cookies.
How Cute Are These Cookies?
These simple cookies start with a one-bowl butter cookie dough. With ingredients like butter, sugar, egg yolks, vanilla and almond extract and flour – it’s likely you have all of this on hand already! This dough comes together rather quickly and can be rolled out and baked without needing to chill in the fridge first – which I love. To make the hearts I use the rounded end of a teaspoon and then use my impeccably clean hands to smooth and press the insides of the hearts flat. This part is more tedious yet enjoyable at the same time. Lastly, pipe jam in to the hearts and bake!
The end result is buttery and crisp cookies that resemble stained glass ♥️. These cookies aren’t overly sweet, because we have the delicious jammy heart middles to add that extra touch of sweetness.
The perfect treat for Valentine’s Day!
To Make These Jam Heart Butter Cookies You Will Need:
- unsalted butter (at room temperature) – Lends richness, tenderness and structure to cookies.
- granulated sugar (white) – Adds sweetness but will give the cookies a crispy edge.
- fine salt – Use either sea salt or pink himalayan.
- egg yolks – Gives these cookies a richer flavor and chewier texture.
- vanilla extract – Adds warmth and enhances all of the other flavors in this recipe.
- almond extract – Lends strong, sweet and slightly fruity flavor.
- unbleached all-purpose flour – Adds structure and is the base of the cookie dough.
- seedless raspberry jam – Or substitute with seedless strawberry jam.
Preheat your oven to 350℉ (or 180℃).
Line a rimmed metal baking sheet with a silicone baking mat or parchment paper. Then, in a mixing bowl (or bowl of your stand mixer), add the 1 cup unsalted butter, 3/4 cup sugar and 1/4 teaspoon fine sea salt.
Cream this mixture over low to medium-low speed until light and fluffy.
Add in 2 egg yolks, 3/4 teaspoon vanilla and 1/4 teaspoon almond extract. Mix until incorporated.
Lastly, gradually add in 2-1/4 cups of unbleached all-purpose flour, mixing until combined.
Once combined, use your hands to shape the dough into a disc.
On a lightly floured surface, roll the dough out to 1/4-inch thick.
Use a biscuit cutter to stamp out 12 cookies.
Transfer to the prepared pan and use the rounded end of a spoon to make heart indentions.
Add roughly 6 ounces of jam to a resealable bag. Cut off a small portion of the corner and squeeze some of the jam into the hearts.
Try not to overfill.
Bake on the middle rack for 12 minutes, rotating the pan halfway through baking. No need to chill first!
Remove and let rest for a few minutes.
Look how adorable!!
Let cool for 5 minutes on the pan before transferring to a wire rack.
Serve with a glass of cold milk or a warm cup of tea or coffee.
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Jam Heart Butter Cookies
Ingredients
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/4 teaspoon fine sea salt
- 2 egg yolks
- 3/4 teaspoon pure vanilla extract
- 1/4 teaspoon almond extract
- 2¼ cups unbleached all-purpose flour
- 6 ounces raspberry jam, or strawberry
Equipment
Instructions
- Preheat your oven to 350℉ (or 180℃)
- Line a rimmed metal baking sheet with a silicone baking mat or parchment paper.
- In a mixing bowl (or bowl of your stand mixer), add the butter, sugar and salt. Cream this mixture over low to medium-low speed until light and fluffy. Add the egg yolks, vanilla and almond extract. Mix until incorporated. Gradually add in the flour, mixing until combined.
- On a lightly floured surface, roll the dough out to 1/4-inch thick. Use a biscuit cutter to stamp out 12 cookies. Save dough scraps for next batch. Transfer to the prepared pan and use the rounded end of a spoon to make heart indentions.
- Add jam to a resealable bag. Cut off a small portion of the corner and squeeze some of the jam into the hearts. Try not to overfill.
- Bake on the middle rack for 12 minutes, rotating the pan halfway through baking.Let cool for 5 minutes on the pan before transferring to a wire rack.
- Repeat rolling out the dough until you have 12 more cookies. Repeat with making the heart indention, fill with jam and bake.
Notes
This recipe was originally posted on January 28th, 2022 and has been updated with clear and concise instructions, new photography and helpful information.
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This was the best butter cookie recipe ever. Thanks so much for sharing. You have an amazing blog.
Perfect recipe for an afternoon tea or even enjoyed with my morning coffee! Would try to make some blueberry flavor next time. Thanks for sharing!
Hello, these look so cute. What is your thoughts about how this dough would do, if I stacked two together? I have one whole cookie on the bottom and use cookie cutter to cut out a heart from the second cookie, stack together, then fill with jam….like a Linzer cookie.
This is my second time making these and they are SOOO good! Do you know if they would freeze well?
These jam heart butter biscuits seem like a really tasty combination of sweet jam and buttery richness! I love the simplicity and charm of these treats. Do you find that readers prefer more exotic flavours like apricot or raspberry, or more conventional fruit jams?